Coffee Danish







230g      Prima Top Flour
12g         Milk Powder
3g           Baking Powder
190g       Buttercup (Softened)
60g         Icing Sugar
3/4 tsp   Coffee powder mix with 1 tsp hot water (I used Brazilian coffee powder)
30g         Egg (Beaten) (about 1/2 a beaten egg)
Decoration: Melted chocolate and chocolate rice

 Preheat oven to 180oC.
       Mix and sift flour skimmed milk powder and baking powder. Set aside.
    Cream the butter and sugar together until light and fluffy.
   Add in the beaten egg slowly into mixture till well mixed. Mix in the coffee mixture.
     Slowly add sifted flour and mix at low speed until combined.
      Scoop mixture into a piping bag with a star-shaped nozzle, lay a piece of baking paper on a baking tray and pipe circles with a diameter of 5cm. If you are using a piping pump, then refrigerate the dough so it can be easily be stuffed into the mould
      Bake at 150oC for about 15-18 minutes or until light golden brown colour. 
      Dip in melted chocolate and sprinkle some chocolate rice. 
    














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